The Daring Gourmet

Grappling Each Dish By The Horns

Sign up for our newsletter!
No SPAM. Ever.Check out our privacy policy
  • Home
  • About
  • Recipes
  • Home & Garden
  • Travel
  • Work With Me
  • Contact
  • Shop

Home » All Recipes » Pickled Banana Peppers

Pickled Banana Peppers

September 24, 2020 by Kimberly Killebrew · 11 Comments

As an Amazon Associate I earn from qualifying purchases. See my disclosure policy.

283 shares
  • Share
  • Tweet
  • Email
Jump to Recipe Print Recipe

Whether you’re adding them to salads, sandwiches, tacos or pizzas, or enjoying them straight from the jar, these Pickled Banana Peppers are super easy to make, keep for months, and taste absolutely fabulous!   

pickled banana peppers recipe pepperoncini

You’ve likely seen those jars of pickled banana peppers on the store shelf stashed next to the pickled onions, pickled veggies and olives.  You may also know them as pickled pepperoncini which are in the same family and are very similar.  Did you know they’re super easy to make yourself?  Whether you have a bumper crop of peppers growing in your garden or you find a great deal at the store, pickling them is a fantastic way to extend their shelf life by many months.  Plus they’re absolutely delicious!

Come learn how to make pickled peppers!  We’re making pickled banana peppers but you can use any pepper you like.

While my climate is not remotely conducive to growing peppers, I grew a bunch of these in my greenhouse this year and have been pickling all of them because they’re so delicious that way.  Be sure to select peppers that are fresh and firm without wrinkles, soft or dark spots.

fresh peppers

How Do You Use Pickled Banana Peppers?

Toss them in leafy green salads, pasta salads, potato salads, chicken salads, tuna salads, egg salads; add them to sandwiches, salsas, egg bakes, tacos, burritos, quesadillas, on pizza and flatbreads; serve them with cheese and charcuterie boards, etc.  Or just pop them in your mouth straight from the jar!

How Long Do Pickled Banana Peppers Last?

It depends on their storage conditions but to maximize storage time keep them in a tightly sealed jar in the refrigerator.  Under those conditions they will last MANY months.

pickled banana peppers recipe pepperoncini

How to Make Pickled Banana Peppers

For pickled banana peppers I like to keep the spices to a minimum.  Unlike my homemade Pickle Relish, Sweet Pickle Relish and Corn Relish which I like to pack full of flavor, I like to keep the flavor profile of my pickled banana peppers clean and simple.  That way the fabulous flavor of the peppers is supported and enhanced rather than drowned out.

This recipe will remind you of your favorite deli-style pickled peppers.

  1. Start by selecting the freshest peppers you can find.  Do not use ones that are soft, wrinkly or have dark spots.
  2. Wash and slice the peppers, discarding the seeds.
  3. Place the garlic, bay leaf and peppercorns in the bottom of each jar and then pack in the sliced peppers.
  4. Place the vinegar and water in a small pot along with the salt and sugar and heat until the salt and sugar dissolves.
  5. Pour the hot vinegar over the peppers until the peppers are immersed under the liquid, pressing them down with a butter knife to eliminate air pockets.
  6. Close the lid tightly and let it cool completely at room temperature and then transfer the jar to the fridge.  For the best flavor let the jar sit for at least 1-2 weeks before using, occasionally giving the jar a good shake.
  7. For the best flavor let the jar sit for at least 1-2 weeks before using.

Visual Recap:

Slice the peppers, discarding as many seeds as you reasonably can. 

Place the garlic, bay leaf and peppercorns in the bottom of a 1 quart (1 liter) glass jar.

sliced peppers and jar with spices

Pack in the sliced peppers.

Place the vinegar, water, sugar and salt in a small pot and bring to a boil, stirring until the sugar and salt are dissolved.

Pour the hot vinegar over the peppers until the peppers, pressing them down with a butter knife to eliminate air pockets.

pickled banana peppers recipe homemade how to make pepperoncini

Close the lid tightly and let it cool completely at room temperature and then transfer the jar to the fridge.  

For the best flavor let the jar sit for at least 1-2 weeks before using, occasionally giving the jar a good shake.

Enjoy!

pickled banana peppers recipe pepperoncini

 

PIN ME!

pickled banana peppers recipe pepperoncini canning preserving

For more pickled goodness be sure to also try our:

  • Pickled Beets

  • Pickled Turnips

  • Dilly Beans

  • Pickled Asparagus

  • Pickled Onions (British Pub Style)

 

pickled banana peppers recipe pepperoncini

Pickled Banana Peppers

Kimberly Killebrew
Whether you're adding them to salads, sandwiches, tacos or pizzas, or enjoying them straight from the jar, these Pickled Banana Peppers are super easy to make, keep for months, and taste absolutely fabulous!   
Print Recipe
5 from 9 votes
Prep Time 10 mins
Cook Time 5 mins
Chill Time 7 d
Total Time 7 d 15 mins
Course condiment, Side Dish
Cuisine All, American, Italian
Servings 1 quart
Calories 261 kcal

Ingredients
 
 

  • 12 ounces banana peppers (or peppers of choice) , washed and sliced, discarding as many seeds as you reasonably can(select fresh peppers without wrinkles, soft or dark spots)
  • 2 cloves garlic , cut in half and smashed
  • 2 teaspoons black peppercorns
  • 1 bay leaves
  • 2 cups white vinegar
  • 1 cup water
  • 1-2 tablespoons sugar (optional; or use more if you prefer your peppers sweeter)
  • 3/4 teaspoon sea salt
  • Note: If you prefer a richer color (some store-bought peppers include food coloring) you can add 1/2 to 1 teaspoon ground turmeric to the pot when you're heating up the brine.

Instructions
 

  • Place the garlic, bay leaf and peppercorns in the bottom of a 1 quart (1 liter) glass jar. Pack in the sliced peppers.
    Place the vinegar, water, sugar and salt in a small pot and bring to a boil, stirring until the sugar and salt are dissolved. Pour the hot vinegar over the peppers until the peppers, pressing them down with a butter knife to eliminate air pockets.
    Close the lid tightly and let it cool completely at room temperature and then transfer the jar to the fridge.  
    For the best flavor let the jar sit for at least 1-2 weeks before using, occasionally giving the jar a good shake.

Nutrition

Serving: 1quart | Calories: 261kcal | Carbohydrates: 38g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Sodium: 1813mg | Potassium: 988mg | Fiber: 14g | Sugar: 19g | Vitamin A: 1157IU | Vitamin C: 283mg | Calcium: 128mg | Iron: 2mg
Keyword Canning, Pickled Banana Peppers, Preserving
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet
283 shares
  • Share
  • Tweet
  • Email

11 Comments →

« Mushroom Risotto
Socca (Provencal Chickpea Flatbread) »

11 Responses

  1. Hanna Grau says

    February 5, 2021 at 9:15 am

    I have tried to can pickled peppers before and they’ve turned to mush. Would this recipe work to water bath can…?

    Reply
    • Kimberly @ The Daring Gourmet says

      February 5, 2021 at 10:18 am

      Hi Hanna, yes you can water bath can these. There’s a product you can buy called “Pickle Crisp” that helps the veggies remain crispier.

      Reply
  2. Anna says

    September 27, 2020 at 3:12 pm

    We love banana peppers on pizza! I am so glad I can make them myself! Thank you!

    Reply
    • Kimberly @ The Daring Gourmet says

      September 27, 2020 at 4:11 pm

      Yay, Anna! So do we, it adds the perfect flavor, touch of heat and crunch!

      Reply
  3. Toni Dash says

    September 25, 2020 at 8:01 am

    This is perfect!! Love this easy to follow recipe.

    Reply
  4. Beti says

    September 25, 2020 at 7:56 am

    I really need to try this asap!! I love pickled peppers!!

    Reply
  5. katerina says

    September 25, 2020 at 7:56 am

    I love pickled banana peppers! Can’t wait to try this~

    Reply
  6. Beth says

    September 25, 2020 at 7:09 am

    These look so good! I’m so excited to try these! Can’t wait!

    Reply
  7. Michelle says

    September 24, 2020 at 7:16 pm

    I’m definitely trying these…I’m addicted to pickles!

    Reply
  8. Amanda says

    September 24, 2020 at 5:19 pm

    I love banana peppers, I need to try this!

    Reply
  9. Erin says

    September 24, 2020 at 5:16 pm

    These Pickled Banana Peppers are mouth watering!

    Reply

Add your Response Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Sign up for our newsletter!

Receive the latest from The Daring Gourmet!

No SPAM. Ever.Check out our privacy policy
  • About
  • Request
  • Contact
  • Privacy

Copyright © 2023 · The Daring Gourmet · All Rights Reserved

  • Home
  • About
  • Recipes
  • Home & Garden
  • Travel
  • Work With Me
  • Contact
  • Shop